Liver cake Calories

To make liver cake, blend liver with eggs, milk and flour to form a smooth batter, then cook it as thin pancakes. Once cool, layer the pancakes with a mayonnaise-based filling, often made with cooked carrots and onions.

Chicken, beef or lamb liver can all be used for liver cake. Chicken liver gives a milder, softer flavor, while beef and lamb liver taste stronger. Trim away membranes and any visible vessels before blending the liver into the batter.

Liver cake pancakes often break if the batter is lumpy, the pancake is too thin to flip, or the pan is not properly greased. Let the batter rest briefly, use a nonstick pan, and wait until the edges set before turning each pancake.

A common liver cake filling is mayonnaise mixed with cooked carrots and onions; some versions add garlic or herbs. Let the pancakes cool before spreading the filling, and keep each layer thin so the cake stays stable when sliced.

Serve liver cake chilled, either as a starter or as part of a meal. A crisp green salad, pickles or fresh vegetables balance its rich, creamy layers. Chill the assembled cake before cutting for cleaner slices.

Liver cake keeps for about 2–3 days in the refrigerator when stored in a covered container. Because its filling often contains mayonnaise, refrigerate leftovers promptly rather than leaving them at room temperature.

You can freeze liver cake, but its mayonnaise and vegetable filling may separate or turn watery after thawing. For better texture, freeze the cooked liver pancakes without filling, then thaw them and assemble the cake fresh.

Liver cake is generally best avoided during pregnancy because liver is very high in vitamin A, which can be harmful in excess during pregnancy. Ask your doctor or dietitian for advice suited to your circumstances.

To make liver cake taste less bitter, trim the liver carefully and avoid overcooking the pancakes. A carrot-and-onion filling adds sweetness that balances liver’s strong flavor; using chicken liver also makes the finished cake milder.